Author: Judith Duval
Oh how I love wine and cheese!
I wanted to share some notes from a recent wine and cheese class I attended. There is definitely nothing better than going to “school” to drink wine and eat cheese. Why couldn’t all schoolwork (and just plain work), be like this for everyone all of the time?
Sauvignon Blanc and Goat Cheese
The pairing given was nice. The wine, Figeat Pouilly-Fume Les Chaumiennes 2009 went very nicely with Purple Haze, a California goat cheese that is soft-ripened and which you can find at Artisanal Premium Cheese. The cheese was wonderful and unusual as it is flavored with lavender and fennel pollen.
Riesling and Sheep Cheese
I am usually a Riesling fan, but this one had an underlying petrol taste and smell (for me) that I could just not get over!! The wine, a 2006 Plantagenet Riesling (Great Southern, Australia) was paired with a WONDERFUL cheese I adored. I loved, loved this semi-firm sheep’s cheese so much, I embarrassingly (well only slightly) asked for seconds.
Cabernet Franc and Cheddar Cheese
Our instructors put these two together as a bit of a wild card to see what we would think. As a whole, the class seemed to agree that they paired OK together…I didn’t hate the pairing, but I didn’t fall of my chair either, though I would consider pairing these in the future again! The wine was a 2007 Chateu des Charmes Cabernet Franc, and the cheese was a raw, semi-hard, cow cheddar from Shelburne Farms, which you can also find here.
Cabernet Sauvignon and Gouda Cheese
Ok so this is the opposite of the Riesling experience above. I usually don’t like Cabernet Sauvignon because I find the tannins to be quite strong. Yet this time around, I actually enjoyed this Cab (or maybe we hit that middle point in the class were everything just starts tasting delicious J). Anyways, the wine, a 2006 Cabernet Sauvignon from Charles Creek La Sonrisa was paired with a semi-hard Beemster Classic Gouda from the Netherlands. My notes next to the cheese state “LOVE, BUY, PURCHASE!!!!” with many more exclamation marks. I am remembering the sharp, crumbly texture and my mouth is actually watering…unbelievable! You can find this cheese at the Gourmet Library.
Any wine and cheese suggestions? Would love to hear what you have been trying lately!